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VRH Restaurant Series

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  • Product Image 2
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Available for Immediate Shipment

  • Structural components are 100% stainless steel
  • Interior pan supports removable for easy cleaning 
  • Mechanical temperature controls 
  • 3 wire cooking shelves with VRH8 and 6 racks with VRH88 
  • Set of (4) 5" casters - 2 swivel with lockas and 2 rigid
  • 208/240 V dual voltage, 50/60 Hz, 1-Phase 
  • 6' power cord with plug (2 cords with plugs with VRH88) 
  • 250º F roast thermostat allows for roasting and rethermalization 
  • Low speed convected air browns and caramelizes with reduced shrinkage

Vulcan Cook & Hold Ovens use gently recirculated heated air that moves uniformly and consistently around meats, seafood, poultry, vegetables, baked goods and more. Because the ovens operate at a lower temperature than standard or convection ovens, meats come out richly browned and flavorful, seafood is moist and appetizing, and vegetables are colorful and nutritious.


best in class
energy star
Kitchen Innovations AwardGas Foodservice Equipment Network


MODEL OPTIONS

View more information about the different control options.

VRH8

Pan Capacity: 18" x 26" = 8, 12" x 20" = 16

Dimensions (W x D x H): 27 1/4" x 33 1/4" x 43 1/2"

Electrical: Volts = 208/240, Watts = 2,250/3,000, Amps = 10.8/12.5

Weight: 170 lbs / 78 kg 

Power Source: Electric

Available with the Just 4 Schools program


RESOURCES
VRH88

Pan Capacity: 18" x 26" Sheet Pans = 16, Pan Capacity 12" x 20" Hotel Pans = 32

Dimensions (W x D x H): 27 1/4" x 33 1/4" x 81"

Electrical: Volts = 208/240, Watts = 2,250/3,000, Amps = 10.8/12.5

Weight: 340 lbs / 156 kg (combined weights for both units)

Power Source: Electric

Available with the Just 4 Schools program


RESOURCES





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